LAYERED MEXICAN CHICKEN - WEIGHT WATCHERS RECIPE - (4.5/5)
Provided by Cassaundra
Number Of Ingredients 10
Steps:
- Preheat oven to 350ºF. Coat a lasagna pan with cooking spray. Place chicken in a medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces. Transfer chicken to a large bowl and add beans, sour cream, 1 cup shredded cheese, chilies, cumin and pepper; mix well and set aside. Arrange 10 tortilla halves in bottom of prepared pan, overlapping pieces to cover surface. Top tortillas with 1/3 of chicken mixture and then layer with 8 tortillas halves. Spoon 1/3 more chicken mixture over top and then top with remaining 10 tortilla halves. Spoon remaining chicken mixture over top and sprinkle with remaining cup of cheese. Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.
MEXICAN CASSEROLE - 6.5 WEIGHT WATCHER POINTS
This is a delicious Mexican Casserole recipe with only 6.5 weight watcher points per LARGE serving! YUM! (on the new, Points Plus system of Weight Watchers, this recipe is 9 points)
Provided by dawnrshaw
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Brown ground beef and chopped onions in large skillet; brown 10 to 12 minutes or until thoroughly cooked, stirring constantly. Drain well and rinse with warm water to remove all fat; return beef/onions to skillet.
- Add corn, black beans, tomatoes, chilies/jalapenos and taco seasoning mix; mix well. Reduce heat; simmer 5 minutes.
- Meanwhile spray 12x8-inch (2-quart) baking dish with nonstick cooking spray. Cut each tortilla in half; place 8 halves in bottom of sprayed baking dish, overlapping slightly.
- Spoon half of beef mixture evenly over tortillas. Spoon sour cream over beef mixture; spread evenly. Top with remaining 8 tortilla halves and remaining beef mixture. (Cover tightly with foil & Freeze for later OR cook as directed below...).
- (Thaw overnight if frozen) Heat oven to 350ºF. Bake at 350ºF for 25 minutes. Remove from oven; sprinkle with cheese. Cover; let stand 5 minutes or until cheese is melted. Sprinkle with chopped cilantro and serve with fresh chopped lettuce, tomatoes, salsa, black olives, etc... /.
- Makes 6 large Servings at 6.5 weight watcher pts/each.
Nutrition Facts : Calories 355.4, Fat 5.9, SaturatedFat 2.2, Cholesterol 49.7, Sodium 814.7, Carbohydrate 52.3, Fiber 10.4, Sugar 8.2, Protein 26.7
WEIGHT WATCHERS MEXICAN CHICKEN BREASTS
This is a yummy easy recipe. 1 breast is 4 pts. I often used the flash frozen breasts for this. I use 4 4oz breasts.
Provided by Baby Chevelle
Categories Chicken Breast
Time 33m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place chicken breasts and taco seasoning in a seal able plastic bag; shake to coat well.
- Spray casserole dish with Pam.
- Place breasts in casserole.
- Bake 30 minutes at 375 degrees.
- Top with salsa about 5 minutes before breasts are done.
- Top with sour cream before serving.
Nutrition Facts : Calories 178, Fat 3.2, SaturatedFat 0.8, Cholesterol 74, Sodium 1246.3, Carbohydrate 11.5, Fiber 2.7, Sugar 4.8, Protein 25.8
LAYERED MEXICAN CHICKEN
This Mexican "lasagna" will last up to five days in the fridge. Weight Watchers: 6 points per serving
Provided by DrGaellon
Categories Chicken Breast
Time 55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.
- Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.
- Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.
- Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
- Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.
Nutrition Facts : Calories 306.4, Fat 4.1, SaturatedFat 1.8, Cholesterol 53.6, Sodium 627.1, Carbohydrate 35.9, Fiber 7.1, Sugar 6.6, Protein 31.5
LAYERED MEXICAN CHICKEN
This is a recipe I got on the weight watchers web site. It is SO GOOD and only 6 points for a hearty serving. Even if you aren't watching your weight, it is a great and filling dish.
Provided by Renita
Categories Chicken Breast
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350ºF.
- Coat a lasagna pan with cooking spray.
- Place chicken in medium saucepan and fill with enough cold water just to cover chicken.
- Set pan over high heat and bring to a boil.
- Reduce heat to medium and simmer until chicken is cooked through, about 10 minutes; drain.
- When chicken is cool enough to handle, cut into 1-inch pieces.
- Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.
- Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface.
- Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture.
- Sprinkle with remaining cup of cheese.
- Bake until filling is bubbly and cheese is melted, about 30 minutes.
- Let stand 5 minutes before slicing into 12 pieces.
- Serve with salsa on the side.
Nutrition Facts : Calories 299.5, Fat 5.1, SaturatedFat 1.9, Cholesterol 58.1, Sodium 663.5, Carbohydrate 33.7, Fiber 6.8, Sugar 6.5, Protein 29.8
WW 5 POINTS - MEXICAN CHICKEN CASSEROLE
Make and share this Ww 5 Points - Mexican Chicken Casserole recipe from Food.com.
Provided by mariposa13
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350*F.
- Combine ingredients and pour into pie plate.
- Sprinkle taco seasoning on top.
- Cover and backe for 30 minute.
- Serves 4.
Nutrition Facts : Calories 205.8, Fat 5.1, SaturatedFat 2.2, Cholesterol 61.8, Sodium 425.4, Carbohydrate 9.4, Fiber 1.3, Sugar 0.8, Protein 29.2
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LAYERED MEXICAN CHICKEN | RECIPES | WW USA
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- Place chicken in a medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.
- Transfer chicken to a large bowl and add beans, sour cream, 1 cup shredded cheese, chilies, cumin and pepper; mix well and set aside.
- Arrange 10 tortilla halves in bottom of prepared pan, overlapping pieces to cover surface. Top tortillas with 1/3 of chicken mixture and then layer with 8 tortillas halves. Spoon 1/3 more chicken mixture over top and then top with remaining 10 tortilla halves. Spoon remaining chicken mixture over top and sprinkle with remaining cup of cheese.
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- Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.
- Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.
- Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
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